Production Manager jobs in United Arab Emirates

Job Title: Production Manager – Central Kitchen

Role Purpose

To lead and manage all aspects of central kitchen production with a strong focus on food quality, cost control, operational efficiency, and supply chain integration — ensuring seamless support to all outlets across regions.

Key Responsibilities

Production & Operations

• Oversee all food production processes: hot kitchen, cold kitchen, pastry, butchery, and prep
• Ensure execution of daily and weekly production plans aligned with outlet needs
• Maintain production SOPs with strict adherence to recipe specs, portion control, and consistency
• Oversee proper labelling, chilling/freezing, and dispatch preparation for multi-outlet delivery

Financial & Inventory Control

• Monitor and control cost of goods sold (COGS) across all product categories
• Work closely with finance on recipe costing, batch costings, and yield tracking
• Ensure daily and weekly inventory accuracy via cycle counts and reconciliation
• Identify and minimize wastage, overproduction, and inefficiencies
• Validate stock levels and coordinate reordering with procurement and warehouse
• Analyze and improve production cost per unit, labor cost ratios, and usage reports

Supply Chain & Logistics Coordination

• Align production with inbound raw material planning and lead times
• Coordinate dispatch schedules and order sequencing with the logistics team
• Ensure efficient packaging, storage, and cold chain compliance

Reporting & Systems

• Generate daily, weekly, and monthly reports on production output, waste, yield, and stock
• Work within ERP systems or production planning software to manage workflows and inputs
• Lead monthly closing of production and inventory in coordination with Finance and Supply Chain

Team Leadership & Quality Assurance

• Supervise and develop production staff, section heads, and team leaders
• Partner with QA/QC to ensure compliance with food safety, hygiene, and municipality regulations
• Ensure SOPs, personal hygiene, and facility cleanliness meet or exceed standards
• Lead daily briefings, quality tastings, and ongoing staff training programs

Candidate Criteria

Professional Experience

• 7–10 years in a central kitchen, food production facility, or high-volume culinary operation
• Proven track record of managing both kitchen production and financial metrics
• Strong understanding of COGS management, food costing, and inventory control
• Previous experience handling multi-brand or multi-outlet support kitchens preferred

Education & Skills

• Strong financial acumen; previous experience in F&B cost control is a plus
• HACCP certified (Level 3 minimum)
• Proficient in Excel, ERP/Inventory Software, and Production Planning Tools
• Strong leadership, communication, and analytical skills